Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products

Food Microbiology

Volumn 65, Issue , 2017, Pages 244-253

  Speranza, Barbara ^a   Racioppo, Angela ^a   Beneduce, Luciano ^a   Bevilacqua, Antonio ^a   Sinigaglia, Milena ^a   Corbo, Maria Rosaria ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Fermented fish; Growth index; Multivariate approach; Probiotic; Starter selection

Indexed keywords

PROBIOTIC AGENT;

ANIMAL; BACTERIAL COUNT; CLUSTER ANALYSIS; FERMENTATION; FISH; FISH PRODUCT; FOOD CONTROL; GENETICS; GROWTH, DEVELOPMENT AND AGING; INTESTINE; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MICROBIOLOGY; PHYSIOLOGY; PRINCIPAL COMPONENT ANALYSIS; STANDARDS; TASTE;

ANIMALS; CLUSTER ANALYSIS; COLONY COUNT, MICROBIAL; FERMENTATION; FISH PRODUCTS; FISHES; FOOD MICROBIOLOGY; INTESTINES; LACTOBACILLACEAE; PRINCIPAL COMPONENT ANALYSIS; PROBIOTICS; TASTE;

EID: 85015398397     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2017.03.010     Document Type: Article

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